Fresh Tomato Soup

Serves 4

6 T unsalted butter

2 small onions, finely chopped

4 garlic cloves, minced

½ C dry white wine

3 # chopped ripe summer tomatoes (about 4 cups chopped)

1 t salt, plus more for seasoning

¼ t pepper

1 C Fresh basil leaves

1 cup heavy cream

Melt butter in a medium saucepan over medium heat.  Add onions and garlic and cook, stirring until the onion are translucent (about 3 minutes).

Add wine, tomatoes, salt and pepper.  Cook until the tomatoes are just falling apart, about 5 minutes.  Stir in the basil and remove from heat.

Let mixture cool slightly.  Transfer to a blender (working in batches if necessary) and blend until smooth.

Return soup to saucepan and add cream.  Season with salt and pepper.